Ingredients
Scale
Bbq sauce:
- 1 Tablespoon olive oil
- 1/2 cup diced yellow onion (or any other onion)
- 5 garlic cloves, minced
- 1 cup tomato sauce
- 4 chipotle chiles in adobo, roughly chopped
- 1/4 cup apple cider vinegar
- 1 cup fresh cut mango
- 2 Tablespoons lemon juice
- 1 Tablespoon dijon mustard
- 1/3 cup coconut sugar
- 1 teaspoon liquid smoke
- 1/2 tsp cumin
- 1 tbsp Worcestershire
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sandwiches:
- 1 20 oz can green Jackfruit in brine
- 2 buns
- 1/2 cup purple cabbage
- 1/2 cub white cabbage
- 1 jalapeno
- 1/2 lime (juice)
- Salt and pepper
Instructions
- In a medium sized sauce pan, heat oil over medium heat. Add the onion and garlic, saute until soft, about 3-4 minutes. Add the remaining ingredients an whisk together. Once bubbling, stir in the water, salt, and pepper. Reduce heat to low, cover, and simmer for 30 minutes (the longer the better) stirring occasionally.
- Remove from the heat and cool before transferring to a glass jar. Store in the fridge.
- Drain the Jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 minutes. Drain, shred with a fork and throw in a pan with bbq sauce for 5-7 minutes on medium to high heat. The jackfruit should take on a slightly darker color. I liked to put it on high while continuously stirring so some pieces were charred and gave off more the appearance of bbq and had more flavor.
- To make the slaw, throw the cabbages in a bowl with lime juice, salt, and pepper. To assemble the sandwiches top with the jackfruit, jalapeño slaw, and a bun!
Notes
This bbq sauce recipe will produce roughly 1 1/2 to 2 cups of sauce leaving you with some leftovers
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 1